The term ratafia, locally also called ratafià or rataffia, indicates any type of liqueur made up of an infusion based on fruit or fruit juices and alcohol. Usually, the best known ratafia is based on sour cherries or cherries.

The origin goes back to the Piedmont region dated back around 1600, first created by the Cistercian friars who spread it throughout Italy and especially in Abruzzo.

There are two ways to produce ratafia: either starting from a wine base (in Piedmont for example Barbera d’Asti is used while in Abruzzo , the red Montepulciano d'Abruzzo is used), or by creating an infusion of fruit, herbs and spices in pure alcohol.

The Ratafia spread enormously for use in propitiatory or sealing rites for the successful outcome of commercial transactions or signing of agreements.

Known as the liqueur of the notaries who concluded the stipulations with the phrase "ut rata fiat," which means the deed be ratified.

When the word given was worth more than a thousand contracts, the intense red colour of the Ratafià symbolized the blood pact between two people: a handshake and a toast with a glass of "Morlacco blood" special name given to it by the great poet and writer Gabriele D ' Annunzio.